Kale & Cheddar Quiche

Directions

1. 1
   Heat oven to 375F.
2. 2
   Grease 9-inch tart pan with removable bottom; set aside.
3. 3
   Combine flour, cornmeal, millet and 1/2 teaspoon salt in bowl.
4. 4
   Cut in 1/4 cup Butter with Olive Oil & Sea Salt with pastry blender or fork until mixture resembles coarse crumbs.
5. 5
   Combine egg yolks and 3 tablespoons ice water in another bowl until well mixed; stir into flour mixture just until combined.
6. 6
   If dough seems dry, add additional tablespoon ice water.
7. 7
   Press dough evenly onto bottom and up sides of prepared tart pan.
8. 8
   Cover; refrigerate.
9. 9
   Melt 2 tablespoons Butter with Olive Oil & Sea Salt in 12-inch skillet until sizzling.
10. 10
    Add shallots; cook 3 minutes or until translucent.
11. 11
    Add garlic; continue cooking 1 minute.
12. 12
    Add kale, rosemary and thyme leaves; cook 5 minutes or until kale is wilted and tender.
13. 13
    Remove from heat.
14. 14
    Combine half & half, sour cream, eggs, salt and pepper in bowl; mix well.
15. 15
    Spoon kale mixture into prepared tart shell; pour egg mixture over kale.
16. 16
    Sprinkle with shredded cheese.
17. 17
    Place onto baking sheet.
18. 18
    Bake 35-40 minutes or until filling is set and top is browned.
19. 19
    Let stand 15 minutes.